Skinny Chocolate Chip Cookies made lighter & nutritionally balanced, yet just as scrumptiously chewy & delicious as the original recipe. Perfect for healthy snacking! Vegan + Gluten Free + Low Calorie
I can’t believe I don’t have a single regular old chocolate chip cookie recipe on the blog. They’re by far my favorite cookies! Sure I have Low Carb Paleo Chocolate Chip Cookies, Zucchini Chocolate Chip Oatmeal Cookies, Vegan Chocolate Protein Cookies on the blog and while each one is fabulous, deliciously wonderful in it’s own right, there’s really nothing better than a regular chocolate chip cookie.
As a kid, I have fond memories eating my Grandma’s chocolate chip cookies. She would keep the in the freezer and she would give them to us frozen. They’re so good that way! I remember baking them with her in the kitchen and laughing about the silliest things. There’s just something about a good chocolate chip cookie that touches the heart.
While Grandma’s chocolate chip cookies were good, the ingredients in them weren’t the healthiest. So when I told the guy I needed baking inspiration and he mentioned his love of chocolate chip cookies, I couldn’t resist coming up with a healthier, more nutritious version.
Enter Skinny Chocolate Chip Cookies!
These cookies are bound to trick anyone into eating healthy. They’re just as thick and chewy as the original recipe, but made with better for you ingredients. I used oat flour and balanced it will almond flour to increase the protein and healthy fat content. The almond flour gives them just that extra fluffy consistency a real chocolate chip cookie needs.
To keep the skinny and light, I kept the sugar content light. For those of you who’ve been around awhile, you know I’m not big on sweetness so feel free to add more if needed!
The verdict from the guy?
He ate them! I have to admit it took some convincing to get him to try one though. I’ve told him countless times how I sneak healthy ingredients into food so he was skeptical. Plus, he’s a very picky eater! The whole time he was eating them he kept asking where’s the zucchini. He jokes that I put zucchini in everything because it’s my favorite vegetable.
But sad to say, there’s no zucchini hidden in these Skinny Chocolate Chip Cookies. Just regular chocolate chip cookies made healthier and lighter so you can feel good about eating them to your heart’s desire!
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- 1 cup Gluten Free oat flour
- ⅔ cup almond flour
- ½ tsp baking powder
- ½ tsp baking soda
- ⅛ tsp sea salt
- ¼ cup melted coconut oil
- ¼ cup coconut sugar
- ⅛ cup pure maple syrup
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, set together for 15 minutes)
- 1 tsp pure vanilla extract
- ⅛ cup dairy free mini chocolate chips
- Preheat oven to 350 F. Prepare a large cookie sheet with parchment paper.
- In a large mixing bowl, sift together oat flour, almond flour, salt, baking powder and baking soda. Set aside.
- In a separate bowl, combine coconut sugar, maple syrup, coconut oil, vanilla extract and flax egg. Stir well until all ingredients are combined thoroughly.
- Slowly fold the flour mixture into the wet mixture, folding until all the flour is fully combined.
- Fold the chocolate chips into the batter.
- Drop 2 heaping tablespoons of batter onto the prepared cookie sheet. Repeat until the batter is gone. I got 12 large cookies, but you could make them smaller to make more.
- Bake at 350 F for 10-12 minutes until cookies are golden brown around the edges.
- Remove from the oven and immediately transfer to a wire baking rack to cool.
What I Used For The Recipe
What’s your favorite cookie?